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CHICKEN - ROASTED - Honey, Lemon and Lavender-Marinated Roasted Chicken
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Yield: 2-4 main-course servings
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| Honey, Lemon and Lavender-Marinated Roasted Chicken | |
| Adapted from The Little Paris Kitchen Make sure your lavender is appropriate for culinary use. The amount of lavender in the dish is not a lot and it's not overpowering, so don't be afraid to use it. It gives such a wonderfully aromatic dimension to the dish. Also, choose your honey carefully; you want to use one whose flavor you enjoy and that it's not overwhelming. Yield: 2-4 main-course servings Ingredients | |
| 1 | chicken, about 1,200 g, cut into 6-8 pieces* |
| Salt | |
| for the marinade | |
| 1 heaped Tbsp | dried edible lavender |
| 2 | garlic cloves, mashed |
| The leaves of 2-3 sprigs of fresh thyme (or ½ tsp dried thyme) | |
| 4 Tbsp | good quality olive oil |
| 4 Tbsp | runny honey |
| Zest of 1 | lemon |
| Juice of 1 | lemon, freshly squeezed |
| Freshly ground black pepper | |
Preparation
Place the lavender in the mortar and slightly crush it with the pestle, cracking open the dried buds. If you don't have a mortar and pestle, place the lavender on a clean surface, like your kitchen counter or a cutting board, and crush it with the back of a wooden spoon.
Prepare the marinade
In a large bowl, add the lavender, garlic, thyme, olive oil, honey, lemon zest and juice and a little black pepper and mix well with a spoon.
Add the chicken pieces to the bowl and coat them well with the marinade. Cover the bowl with plastic wrap or, alternatively, place the chicken pieces with the marinade in a plastic bag suitable for storing food and seal it. Allow the chicken to marinate for at least 45 minutes, or up to 4 hours. If you choose to marinate the chicken for more than 1 hour, place it in the refrigerator. Take it out of the fridge 20 minutes before you put it in the oven, to allow it to come to room temperature.
Preheat your oven to 200 degrees Celsius / 390 Fahrenheit.
Place the marinated chicken in a roasting tray large enough to fit all the pieces in one layer, drizzle the marinade on top and add salt to taste.
Place the pan on the middle rack of the oven and roast the chicken for 40-45 minutes, until the chicken takes on a golden brown color and the skin becomes crispy and caramelized. Also, if you insert a knife or skewer on the thickest part of the chicken pieces, the juices should run clear and not reddish in color. Don't cook for longer because the chicken will dry out and become tough.
Serve in dishes along with the delicious juices from the pan. They are perfect for dunking your bread in.
Serve this dish with small buttered potatoes, roasted potatoes, or with rice.
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